Canada-wide shipping for a flat rate of $15. Free shipping on orders over $75.
Canada-wide shipping for a flat rate of $15. Free shipping on orders over $75.
VICTORIA’S LOCAL
SPECIALTY COFFEE
ROASTERY
Our Story
Some dreams bloom slowly.
George, founder of TEN CAFE ROASTING STUDIO, has dedicated over two decades to the world of coffee, guided by a passion for discovering and sharing exceptional coffees. He believes coffee is more than a beverage, it is an opportunity to slow down, connect, and appreciate the work of producers around the world. In 2023, that passion came to life with the opening of TEN CAFE ROASTING STUDIO in Victoria, BC.
Guided by a philosophy of letting each coffee bloom naturally, George carefully sources and micro roasts small lot coffees that highlight the unique character of their origin, variety, and process. Every coffee is selected and roasted with intention, creating an experience that celebrates craftsmanship, quality, and the stories behind each cup.
Featured Products
Ethiopia Hure G1 Muntasha
Every year, we look for coffees that remind us why Ethiopian coffee holds such a special place in our hearts. This lot from Muntasha was one of those coffees.
It earned 2nd Place in the Natural Arabica Category at the 2025 to 2026 Ethiopia Taste of Harvest competition. Once we tasted it, we understood why. The cup opens with aromas of tropical fruit and brown sugar, followed by layers of ripe pear and juicy peach. As it cools, soft floral notes begin to appear, bringing brightness and elegance to a coffee that feels vibrant and beautifully balanced.
Grown in Hure, a small kebele in Arbegona, Sidama, this coffee comes from one of Ethiopia’s younger and most exciting high elevation growing areas. At around 2,300 to 2,400 meters above sea level, the cool climate slows the ripening of the coffee cherries. That extra time allows more sweetness, clarity, and aromatic complexity to develop in the fruit.
Behind this lot is Mulugeta Muntasha, a producer whose work has helped bring more attention to Arbegona and the surrounding highland communities. In 2021, he returned home and established his own coffee station. That same year, his coffee gained major recognition in the Ethiopia Taste of Harvest , showing the world what this young region can produce when careful farming, thoughtful processing, and high elevation come together.
This is a coffee from a young growing region, guided by experience, shaped by high elevation, and full of promise. A beautiful cup to slow down with, and enjoy as each layer opens in the brew.
Ethiopia Yirgacheffee Jasmine Co-Fermentation
This unique lot comes from Kochere, one of Yirgacheffe’s most celebrated growing regions, where high elevations and generations of coffee tradition produce some of Ethiopia’s most expressive coffees. Following harvest, the cherries undergo a rare Jasmine Co-Fermentation process, spending approximately 200 hours fermenting alongside fresh jasmine flowers before being carefully washed and dried. Throughout this extended fermentation, the cherries absorb delicate floral compounds from the jasmine blossoms, enhancing the coffee’s natural aromatics while preserving the clarity, elegance, and vibrancy that define great washed Ethiopian coffees.
In the cup, jasmine blossoms lead the experience, unfolding into fragrant notes reminiscent of White Peach Oolong and Longjing tea. Bright pomelo and soft citrus bring lift and freshness, while a honey-like sweetness carries gracefully across the palate. As the cup cools, subtle hints of mangosteen emerge, adding depth to an already refined and expressive profile.
Delicate yet captivating, this is a coffee that blurs the line between coffee and tea, an elegant expression of Yirgacheffe terroir, inviting you to slow down and experience each layer as it blooms in the cup.
Ethiopia Guji Buku Abel
This lot comes from Buku Abel Estate, nestled in the mountains of Hambella Wamena, Guji, Ethiopia, at elevations of 2,000 to 2,200 meters above sea level. Rich red brown soils, abundant rainfall, and cool mountain temperatures create ideal conditions for producing coffees of remarkable sweetness, clarity, and complexity.
Quality begins at harvest. Farmers carefully select only fully ripe cherries, allowing them to reach an impressive 30° Brix or higherbefore processing. The cherries are then slowly dried under the sun using the traditional natural method, allowing sweetness and fruit character to develop while preserving the floral elegance that has made Guji coffees celebrated around the world.
Buku Abel Estate gained international recognition when a natural lot from Hambella won the 2017 Ethiopia National Taste of Harvest, drawing attention to the extraordinary coffees emerging from the region. As the coffee found its way into specialty coffee communities across Asia, its vivid strawberry sweetness, tropical fruit character, and expressive florals quickly earned a devoted following. Seeking a name worthy of its reputation, importers adopted the title “Sakura”, a reference to the highest ranking and most admired figure of traditional Japanese culture. The choice was intentional. At a time when Geisha coffees were defining the pinnacle of specialty coffee, Sakura was named to suggest a coffee capable of standing alongside, and even surpassing, the elegance and prestige associated with Geisha, earning its reputation as “the leader among Geishas.”
In the cup, a rich, fruit-forward syrupy mouthfeel unfolds first, followed by layers of mixed berries, peach, blueberry, and creamy strawberry. Delicate aromas of rose blossom emerge as the coffee cools, creating a cup that is vibrant, expressive, and beautifully balanced. These elegant floral and fruit notes are what have made “Sakura” one of the most celebrated Ethiopian coffees among coffee enthusiasts across Asia.
